Blueberry Ice Box Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cake | 16 | Servings | |
INGREDIENTS
| 2 | c | Graham cracker crumbs |
| 1/2 | c | Powdered sugar |
| 1 | Stick butter | |
| 1 | 8-oz cream cheese | |
| 3 | Beaten eggs | |
| 1 | c | Sugar |
| 1/2 | Lemon, juice of | |
| 1 | Blueberry pie filling | |
| 2 | Dream whip, or use cool | |
| whip |
INSTRUCTIONS
Mix crust ingredients well and spread evenly in a 9 x 13 pan. Cream filling ingredients well. Spread over cumb mixture and bake 30 minutes at 350F. Add juice of 1/2 a lemon to 1 can of blueberry pie filling. Mix well. Pour over cream filling while still hot. When completely cool, prepare 2 packages of dream whip and cover entire cake (or use Cool Whip). Keeps very well in the refrigerator and in fact, the cake improves if it's allowed to sit. Note: I'm real big on real whipped cream, but the Cool Whip really does work better with this cake. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 138
Calories From Fat: 59
Total Fat: 6.7g
Cholesterol: 50.1mg
Sodium: 14.3mg
Potassium: 18.8mg
Carbohydrates: 19.1g
Fiber: <1g
Sugar: 18.8g
Protein: 1.3g